Chicken thighs are succulent, flavorful, easier and quicker to cook. They can be cooked in many ways according to your personal preferences, for example there are those who love them fried, grilled or baked. Choose the cooking method you prefer and prepare a delicious dish with the addition of the aromas or sauces you like best. You can serve chicken thighs accompanied by a side of vegetables and a puree for a tasty, balanced and complete meal.
Ingrediants
Oven-cooked chicken thighs
- 500 g of boneless chicken thighs
- 1-2 tablespoons (15-30 ml) of extra virgin olive oil
- A pinch of salt
- A sprinkle of pepper
For 4 people
Pan-cooked Chicken Thighs
- 500 g of boneless chicken thighs
- 1 tablespoon (15 ml) of extra virgin olive oil
- A pinch of salt
- A sprinkle of pepper
For 4 people
Chicken thighs cooked in a slow cooker
- 500 g of boneless and skinless chicken thighs
- A pinch of salt
- A sprinkle of pepper
- 185 ml of barbecue sauce
- 2 tablespoons (30 g) of honey
- 1 teaspoon (5 ml) of Worcestershire sauce
- A few drops of hot sauce (optional)
For 4 people
Fried Chicken Thighs
- 500 g of boneless chicken thighs
- Salt and pepper, to taste
- 375 ml of buttermilk
- 1 liter of sunflower oil
- 225 g of flour 00
- 2 eggs, beaten
- 450 g of corn flour
For 4 people
Chicken Thighs Cooked with the Oven Grill
- 500 g of boneless chicken thighs
- 1-2 tablespoons (15-30 ml) of extra virgin olive oil
- A pinch of salt
- A sprinkle of pepper
For 4 people
Steps
Method 1 of 5: Bake Chicken Legs in the Oven
Step 1. Preheat the oven to 220 ° C and grease a baking sheet or ovenproof dish
Prepare a pan or an ovenproof dish (about 25x35 cm) by greasing it with a drizzle of oil. Do not use a pan with low sides to avoid the risk of spilling the juices of the meat when it is time to take it out of the oven.
Step 2. Place the chicken thighs in the pan with the skin side up
If they're boneless and skinless, don't worry which side is facing up. If, on the other hand, chicken thighs have skin, place them so that it faces up. If the thighs have not been boned, turn them so that the bones are facing up.
Turning the chicken skin up is to make sure it becomes crunchy
Suggestion: Leaving the skin on the thighs will help keep the meat moist and flavorful. If you don't intend to eat it so as not to overdo the fat and calories, remove it from the chicken once cooked.
Step 3. Season the thighs with salt, pepper and extra virgin olive oil
Sprinkle them with a pinch of salt and a sprinkle of black pepper, then take a kitchen brush and grease them with a couple of tablespoons of extra virgin olive oil, making sure to distribute all the seasonings well. The oil will keep the meat moist on the inside and at the same time make it crisp and golden on the outside.
- If you prefer, you can use melted butter or a different type of oil.
- If you don't have a cooking brush, you can put the thighs in a bowl, add the salt, pepper and oil and then mix them with your hands to distribute the seasonings well.
- If you want you can also add other flavors that go well with the chicken. Options include garlic and onion powder, paprika, cumin, thyme, sage, and rosemary. Try adding half a teaspoon of one or more spices to customize the recipe.
Step 4. Coat the thighs with a sauce if desired
You can use a ready-made or homemade sauce and spread it over the chicken with the help of a pastry brush, to make it even more succulent and flavorful. If you don't have a cooking brush, you can put the thighs in a bowl, add the sauce, and then mix them with your hands to distribute it evenly. To get the best possible result and make the flavors even more intense, let the chicken marinate for 30 minutes in a covered bowl in the refrigerator.
Sauces that go well with chicken include barbecue sauce, teriyaki sauce, sweet and sour sauce, and honey-flavored mustard, among others. Chicken also goes well with all Mediterranean flavors
Step 5. Cook the thighs in the oven for 20 minutes or until the meat has reached an internal temperature of 74 ° C
When the cooking time is almost done, check the thighs to see if they have taken on a golden tinge. In that case, insert the thermometer into one of the thighs to measure its core temperature. To be considered cooked, the chicken must reach 74 ° C in the center.
Make sure to skewer the thighs right in the middle, and if they have not yet reached the core temperature of 74 ° C, return them to the oven and let them cook for another 5 minutes. If necessary, repeat until they have reached the correct temperature
Step 6. Take the pan out of the oven and let the meat rest for 10 minutes
When the chicken thighs have reached a temperature of 74 ° C in the center, remove them from the oven and cover the pan with aluminum foil (without sealing it) to keep the meat warm while it rests. Serve the thighs after 10 minutes of rest.
- The pan will be hot, so be very careful. Put on oven gloves and place it on a trivet or pot holder.
- Letting the meat rest serves both to make it softer and not to run the risk of burning yourself when you eat it.
Method 2 of 5: Cook the Chicken Thighs in a Pan
Step 1. Season the chicken thighs with salt and pepper
Sprinkle them with a pinch of salt and a sprinkle of black pepper. Spices should only be distributed on the side of the skin if you have decided to leave it. If, on the other hand, you have decided to take it off, you can dress the thighs on both sides.
If you want, you can also add other flavorings that go well with the chicken. Options include garlic and onion powder, paprika, cumin, thyme, sage, and rosemary. Try adding half a teaspoon of one or more spices to customize the recipe
Step 2. Put the oil and thighs in a non-stick pan
Pour a tablespoon (15 ml) of extra virgin olive oil into a non-stick pan, then tilt it sideways to distribute it evenly on the bottom. Add the chicken thighs with the skin side down (if you have decided to leave it).
Step 3. Cook the thighs in the uncovered pan for 10-20 minutes over medium heat
Don't lose sight of them as they cook, so that you can adjust the fire if necessary. If you notice that the meat is starting to burn, reduce the heat right away.
If the oil splatters, reduce the heat slightly or cover the pan with a lid
Step 4. Check the underside of the thighs to see if it is time to turn them
When the skin or flesh has turned a nice golden color, it's time to turn the thighs upside down. If the skin or meat has not yet reached the right color, let it cook for another 5 minutes. Use a spatula or kitchen tongs to easily twist the thighs.
Step 5. Let the thighs cook over medium-low heat for another 10-15 minutes
After turning them in the pan, reduce the heat and let them cook for at least another 10-15 minutes. If the thighs are high, they may need to cook another 30 minutes.
If the thighs are very thick, you can consider covering the pan to make them cook faster
Step 6. Check the core temperature of the meat to make sure it has reached 74 ° C
To be considered cooked and safe to eat, the chicken must reach an internal temperature of 74 ° C. Insert the tip of the meat thermometer into the middle of the thickest thigh. If the meat has not yet reached the proper temperature, let it cook for another 5 minutes and then check again.
The tip of the thermometer should not come close to the bone if the thighs have not been boned, otherwise you will get an incorrect reading
Step 7. Transfer the thighs to a plate and let them rest for 5-10 minutes
Once ready, remove them from the pan and place them in a heat-resistant dish lined with kitchen paper. The paper will absorb excess oil as the meat rests.
Serve the chicken thighs still warm
Suggestion: letting the meat rest serves both to allow it to reach the right serving temperature and to make it uniformly juicy, since its juices will have time to redistribute themselves among the fibers.
Method 3 of 5: Cook the Chicken Thighs in the Slow Cooker
Step 1. Season the chicken thighs with salt and pepper
If you wish, you can also use other flavors; for example, for this recipe you could use garlic or onion powder, chilli, or a mixture of spices typical of Creole cuisine.
You can also use a sauce, such as butter or lemon juice, and add a sprinkle of oregano or parsley, depending on your taste
Step 2. Brown the thighs in a pan for 3 minutes per side
Grease a non-stick pan with oil or butter, depending on your personal preference. Heat the sauce over medium-high heat, put the thighs in a pan and let them brown for 3 minutes; then turn them over to the other side and let them cook for another 3 minutes.
The slow cooker ensures that the meat remains soft, but it is best to briefly brown it on the outside before cooking to give it an inviting texture and color on the surface. However, if you are in a hurry or want to opt for the simpler choice, you can skip this step without compromising the success of the recipe
Step 3. Transfer the thighs to the slow cooker
Before adding the meat, grease the pan with a drizzle of oil or coat it internally with the special disposable non-stick coating. The function of the coating is to allow you to clean the pot very easily. Alternatively, you can grease the sides and bottom with a drizzle of extra virgin olive oil. Use a slow cooker with a capacity of at least 3 to 4 liters and make sure you have properly secured the lid before turning it on.
Step 4. Combine the barbecue sauce, honey and Worcestershire sauce
Pour 185ml of barbecue sauce into a bowl, then add 2 tablespoons (30ml) of honey and 1 teaspoon (5ml) of Worcestershire sauce. Blend the ingredients by mixing them with a fork or small whisk. If you wish, you can add a few drops of hot sauce as well.
If you don't like the barbecue sauce, you can replace it with a different sauce (ready-made or homemade). What matters is to add at least 185ml of liquid to the pot to help the chicken cook. For example, you could make a sauce that is as simple as it is delicious using 125ml chicken broth, 3 tablespoons (45ml) of melted butter, and 2 tablespoons (60ml) of lemon juice
Step 5. Pour the sauce over the chicken thighs and then mix them to season them evenly
Use a large metal spoon to both coat them with the sauce and mix. Make sure the meat is completely covered in the seasoning.
Step 6. Cook the chicken thighs for 5-6 hours using the "low" function of the slow cooker
Chicken meat must reach an internal temperature of 74 ° C to be considered cooked and safe to eat. In addition, it must become so soft that it can be detached from the bones by simply using a fork.
Suggestion: if you wish, you can shorten the cooking time by setting the pan to "high" mode. After 2 to 3 hours the thighs should be cooked, but check the internal temperature with a thermometer to make sure.
Step 7. Serve the chicken while it is hot
When the meat is cooked, set the pot to the mode that allows you to keep food warm. You can bring the pot directly to the table or, if you prefer, transfer the thighs to a serving dish.
Method 4 of 5: Fry the Chicken Thighs
Step 1. Place the chicken thighs in a bowl or glass dish and season them
Sprinkle them with a pinch of salt and a sprinkle of black pepper, then add 375 ml of buttermilk. Let the meat marinate for at least 2 hours.
If you wish, you can also leave it to marinate overnight
Warning: Buttermilk may react on contact with metal, so use a glass bowl. Alternatively, you can use a ceramic or plastic bowl.
Step 2. Heat the oil if your fryer is a traditional type
When you are ready to cook the chicken thighs, pour the oil into the deep fryer and bring it to a temperature of 175 ° C. If your deep fryer does not have an internal thermometer, you can check the oil temperature with a cake thermometer.
The deep fryer guarantees a better result, but if necessary you can replace it with a metal pan with high sides. Heat the oil over medium-high heat and check the temperature with a cake thermometer
Step 3. Prepare the ingredients you will need to bread the thighs
Take 3 bowls and pour in them the 00 flour, the beaten eggs and the cornmeal respectively. Use large, deep tureens to make subsequent operations easier.
If you wish, you can add a pinch of salt, pepper and paprika to the cornmeal to give the chicken more flavor
Step 4. Coat the chicken thighs first with 00 flour, then with beaten egg and finally with corn flour
Drain the buttermilk and flour them on both sides, then gently tap the meat to let the excess flour fall back into the bowl. Dip the floured thighs in the beaten egg, let them drain from the excess and finally lay them first on one side and then on the other in the corn flour to complete the breading.
- Repeat with the other thighs.
- Place the breaded thighs on a tray or large plate as they are ready.
Step 5. Fry the thighs in oil for 13 to 20 minutes
Dip the chicken in the hot oil very carefully. You will know it is ready when it is golden on the outside and has reached the internal temperature of 74 ° C.
Step 6. Cook the chicken thighs at 200 ° C for 18-20 minutes if you are using an air fryer
Turn it on, let it heat up, then remove the basket and grease it with a drizzle of olive oil (you can use the spray oil for convenience). Arrange the thighs in the basket without overlapping them and lightly grease them with olive oil. Put the basket back inside the fryer and cook the thighs for 10 minutes, then turn them over, grease them again and let them cook until the timer runs out.
The thighs should be greased to make the breading crunchy, but a small amount of oil is enough, so the dish will still be light
Step 7. Let the thighs drain on a paper towel-lined plate and then serve them
If you used a traditional deep fryer, let them rest for 5 minutes in a paper towel-lined dish to drain the excess oil. Serve the thighs while they are hot.
Method 5 of 5: Cook the Chicken Thighs with the Oven Grill
Step 1. Preheat the grill for 5-10 minutes
Set the oven to grill mode. Depending on the model, you may also have to choose between two different temperatures: "high" or "low". If so, select the highest degree of heat.
Step 2. Season the thighs with salt, pepper and extra virgin olive oil
Sprinkle them with salt and pepper to taste, then brush them with 1-2 tablespoons (15-30 ml) of extra virgin olive oil or pour it over them. Use about a pinch of salt and add a pinch of black pepper.
If you prefer, you can pour the seasonings into a bowl, add the drumsticks and mix to season them perfectly evenly
Suggestion: try adding a combination of flavors, as well as salt, pepper and oil; for example, you could use half a teaspoon of cumin, half a teaspoon of red pepper and half a teaspoon of garlic powder or one teaspoon of thyme and 2 finely chopped fresh garlic cloves.
Step 3. Place the thighs in a baking dish
Make sure there is space between the rack inserted in the pan and the bottom of the pan. For this recipe it is best to use a baking sheet with an internal grill, so that the air can also circulate under the meat. If you don't have a pan of this type, you can use a standard or cast iron one.
- The grill also serves to prevent the thighs from being immersed in the fat released during cooking. The dish will then be lighter.
- If the thighs have been boned and skinned, you don't need to worry about special positioning. If they have not been boned, however, the bones should be facing up. If the thighs still have the skin, it is advisable to turn it upwards so that it can become crunchy.
Step 4. Place the pan on the center shelf of the oven
It must be about 10-12 cm away from the coil located on the upper side of the oven.
If you need to move the shelf higher or lower, do so while the oven is still cold. Measure to make sure the meat is at the right distance from the coil
Step 5. Grill the thighs on the grill for a total of 20 minutes
If you have skinned them, it is preferable to turn them after the first 10 minutes of cooking, to obtain an even browning. Leave the pan uncovered during the entire cooking period.
If the thighs are thick or have not been boned, they may take up to 25-35 minutes to cook
Step 6. Check the core temperature of the meat to make sure it has reached 74 ° C
Stick it where it is thickest to get an accurate reading. If the thighs haven't been boned, make sure the thermometer isn't touching the bones. When the thighs are evenly browned and have reached an internal temperature of 74 ° C, it is time to remove them from the oven and serve.
